Description
Mini Biscoff Crunch Cheesecakes are delightful individual desserts featuring a creamy cheesecake filling on a crunchy Biscoff cookie base.
Ingredients
Scale
- 200g Biscoff cookies
- 100g unsalted butter, melted
- 300g cream cheese
- 100g powdered sugar
- 200ml heavy cream
- 1 tsp vanilla extract
- 50g Biscoff spread
- Extra Biscoff cookies for topping
Instructions
- Preheat your oven to 160°C (320°F).
- Crush the Biscoff cookies into fine crumbs.
- Mix the crumbs with melted butter until combined.
- Press the mixture into the bottom of muffin tins to form bases.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy cream and vanilla extract, and mix until fluffy.
- Fold in the Biscoff spread gently.
- Spoon the cheesecake mixture over the cookie bases.
- Chill in the fridge for at least 4 hours.
- Top with extra Biscoff cookies before serving.
Notes
- Use cupcake liners for easy removal.
- For a stronger Biscoff flavor, increase the amount of Biscoff spread.
- These can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Mini Biscoff Crunch Cheesecakes, Biscoff desserts, no-bake cheesecake